My wife has a hard time getting breakfast on her way out the door. She tends to grab a granola bar or similar, because she just needs something she can grab and go. Unfortunately, she ends up with not enough protein and fiber, and the bars wear off quickly - a problem, since she is on her feet all day. She asked me to invent a muffin that would be satisfying, but higher protein and fiber. I based on a few recipes around the web, and tweaked until I was satisfied. They do have a bit of sugar, but it works out to very little (20 calories worth) per muffin. Sarah takes two for her breakfast, and eats one on the way to work and the other an hour or so later. So I package them up into baggies of 2 muffins, keep enough out for the week, and freeze the rest...they thaw beautifully.

Just in time for migration season! I'll have to try these this weekend. This time of year we tend to do a lot of running out the door in the morning I've been working with coconut palm sugar because it is lower glycemic. Can't wait to try these.

My protein powder has 25 g protein and 110 calories per 2 scoops. I put 6 scoops into the recipe (for a total of 3 servings), and calculated those 75g protein and 330 calories into the total for the recipe. So if your protein powder was 3 tbsp, the equivalent would be 9 tbsp (it absorbs into the applesauce and doesn't end up lumpy).

Whole wheat pastry flour is lighter than regular whole wheat flour (less gluten), so it results in a less-heavy muffin. You could sub regular whole wheat flour, but not sure on how it would affect texture.